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Sweet Potato & Spinach Frittata

Here is a quick recipe from Save. As described by Jamie Oliver himself: ” it’s delicious and gives me the same feeling of happiness I’d get from a quiche or pizza. Best served hot, although, frankly, it’s lovely cold, or at room temperature, in a packed lunch or as part of a picnic with salad and cured meat too” .

Sweet Potato & Spinach Frittata

Sweet Potato & Spinach Frittata

INGREDIENTS

2 medium sweet potatoes

olive oil

300g frozen spinach

1 whole nutmeg, for grating

8 large eggs

70g feta cheese

40g Cheddar cheese

METHOD

Preheat the oven to 190C/375F/ gas 5. Scrub the sweet potatoes clean, then rub them with a little salt, pepper and oil and place on a baking tray. roast for about 50 minutes, or until soft and cooked through, then leave aside until they are cool to handle.

Place a 28cm non-stick ovenproof frying pan on a medium heat, put in a lug of oil, he spinach, a pinch of salt and pepper and a good grating of nutmeg, and cook until the spinach is wilted, stirring occasionally until the liquid has evaporated. Meanwhile, crack the eggs into a mixing bowl, season lightly, whisk up, then crumble in half the feta and grate in half the Cheddar.

Remove the pan from the heat- you should try to do this next part quite quickly: pour in the egg mixture and give it a really good stir. rip in bombs of sweet potato ( you can discard the skins if you want but I rather like the nutty flavour), then break over the remaining feta and grate over the rest of the Cheddar. Bang the pan straight into the oven for 13 to 15 minutes, or until fluffy and golden. Serve straight from the pan or tun out onto a board. Lovely served with a simple lemony-dressed green salad.